Heat a small sauté pan over medium heat and lightly coat bottom of pan
with olive oil. Sauté shallots, stirring occasionally, until golden
brown and caramelized, about 15 minutes. Stir in garlic, parsley,
thyme, and rosemary and continue to cook until garlic is tender, about
5 minutes.

Pulse dates and apricots in
a food processor 10 to 12 times, until fruits are chopped and clumping
together. You don’t want them to form a smooth paste. Transfer fruit to
a bowl and stir in pomegranate molasses, honey, 1/4 cup of the wine,
and cinnamon, cloves, and nutmeg.

Stuff mixture into cored
apples. You should have enough stuffing to generously stuff apples and
have some stuffing “pop” out of top of apples (I love this part, as it
gets crispy on top).

Place apples in a baking dish and pour
remaining 1/2 cup wine around apples. Bake apples until they are soft
and fairly wrinkly, 30 to 45 minutes. Occasionally, spoon some of the
wine and juices onto the apples so they do not dry out.

Serve apples warm or at room temperature with some of the cooking juice spooned around the apples.

Notes: Apples can be baked 4 hours ahead and kept loosely covered at
room temperature. Pomegranate molasses (also called “paste”) can be
found in Middle Eastern markets or at www.sadaf.com.